Heat the butter in a large saucepan and cook the onions and garlic for about 5 minutes or until the onions are transparent.
Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine. Cover the pot and simmer for around 1 and 1/2 hours. The meat should start to feel tenter.
Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a another hour or so, let it simmer away slowly and develop into a rich tomatoey sauce.
That’s it, South Africa in a pot! Serve with loads of warm crusty bread or mashed potatoes